1 tablespoon packed brown sugar
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1 tablespoon vegetable oil
4 pounds beef chuck roast
1 onion, thinly sliced
1/2 teaspoon salt
3 cloves garlic, crushed
3 tomatoes, quartered
1 cup water
1 (11 ounce) can tomato paste
1 (15 ounce) can kidney beans
1 (10.5 ounce) can kidney beans, drained
1 tablespoon dried oregano
1 teaspoon dried basil
salt and pepper to taste
Mix brown sugar with chili powder, cumin, crushed red pepper flakes, garlic powder, oil, chuck roast, onion, salt, garlic, tomatoes, water and tomato paste in large bowl. Mix well. Fold in beans, oregano, basil, salt and pepper. Shape mixture into 20-inch round pan.
Cover and refrigerate overnight.
Stir beef, onion and tomatoes into chili mixture. Cover and refrigerate overnight.
Stir beans into pork mixture; sprinkle with kidney beans and salt and pepper to taste.
Cook 15 minutes in the preheated oven, stirring occasionally, until meat juices run clear.